Sl Roast With Onion And Mushroom Gravy 6 Qt Pressure Cooker Food

PRESSURE-COOKER MUSHROOM PORK RAGOUT

Steps:

• Rub with salt and pepper; cut in half. Place in a 6-qt. electric pressure cooker. Top with sliced mushrooms, tomatoes, 1/2 cup broth, the onion, sun-dried tomatoes and savory., Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. (A thermometer inserted in the pork should read at least 145°.) Remove pork; keep warm. , In a small bowl, mix cornstarch and remaining broth until smooth; stir into the pressure cooker. Select the saute setting , and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.

PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST

Steps:

• In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.

PRESSURE-COOKER MUSHROOM POT ROAST

Steps:

• Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 8-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil. Add wine to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return beef to pressure cooker., Add mushrooms, onions, broth, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer back to pressure cooker. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with mashed potatoes, meat and vegetables. If desired, top with chopped parsley. , Freeze option: Place roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

PRESSURE COOKER POT ROAST WITH MUSHROOM GRAVY - EASY

Steps:

• Brown meat on all sides in oil in cooker.
• Mix all other ingredients and add to cooker, coating meat.
• Cover and cook 50-60 minutes after control jiggles.
• Cool cooker normally for 5 minutes, then place under faucet to depressurize.
• The gravy came out perfect for us -- thin with beef stock or thicken to your own taste.

POT ROAST WITH MUSHROOM GRAVY

Steps:

• Place the potatoes, carrots, mushrooms, onion and celery in a 5-qt. slow cooker. Cut roast in half; place over vegetables. In a small bowl, combine the broth, gravy and seasoning mix; pour over roast. , Cover and cook on low for 8-9 hours or until meat is tender.

INSTANT POT ROAST WITH GRAVY

Steps:

• Press Saute button on electric pressure cooker to heat up pan. When the display says "Hot", add the oil, and wait until it shimmers.
• Sprinkle roast evenly with pepper.
• Brown chuck roast in one layer (if it doesn't all fit, brown in 2 batches, but it is best if all fits on one level) on both sides. Remove chuck roast temporarily.
• Add onion soup mix, beef bouillon cubes, and 2 cups water. Using a flat spatula, deglaze bottom of pan. Return chuck roast to pan.
• Secure lid. Set for Pressure Cooking at High pressure, adjust time if necessary to 25 minutes. Begin "SAUTE MAUSHROOMS".
• When pressure cooking has completed, allow pressure to reduce naturally, until the pin drops on its own, about 20-30 minutes. Remove lid, directing steam away from you.
• Remove roast, keep warm. Press Saute button.
• SAUTE MUSHROOMS:.
• While roast is cooking, saute mushrooms. Once sauteed, toss in a splash of dry sherry, and let cook down until liquid evaporates. Magic is happening. Once cooked, remove from heat.
• MOCK CREAM OF WHATEVER SOUP:.
• In a 2-cup liquid measuring cup, whisk milk and cornstarch until well blended. Whisk in softened butter, beef bouillon granules, salt and pepper.
• In the pressure cooker pan (which should be on Saute on the "Normal" or "More" setting), whisk continuously as you slowly add the milk/cornstarch mixture to the pressure cooker pan.
• Whisk until the contents come to a boil (easier at "More" setting). Press Keep Warm/Off button. Press Saute button, then press Adjust button until it shows "Less". Simmer for one minute to thicken.
• FINISH:.
• Add sauteed mushrooms to sauce, and simmer for 1-2 minutes.
• Slice roast into large chunks or thick slices, and plate.
• Pour onion and mushroom gravy over slices, or serve in a gravy boat.

CL BEEF POT ROAST AND GRAVY - 6-QT PRESSURE COOKER

Steps:

• Sprinkle roast evenly with salt and pepper.
• Heat a 6- or 8-quart pressure cooker over medium-high heat. Add oil to cooker; swirl to coat.
• Add roast to cooker. Sauté 5 minutes, browning on all sides.
• Stir in 3 cups rich beef stock and wine.
• Close lid securely. Bring to high pressure over high heat. Reduce heat to medium or level needed to maintain high pressure. Cook for 35 minutes.
• Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
• Remove lid, directing steam away from you. Add thyme sprigs, garlic, parsnips, carrots, turnips, potatoes and onions.
• Close lid securely. Return to high pressure, cook 1 minute.
• Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure. Let stand 5 minutes.
• Remove roast. Slice roast thinly, and place on a platter.
• Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Cover and keep roast and vegetables warm.
• Strain cooking liquid through a cheesecloth-lined sieve into a large bowl. Discard solids.
• Bring cooking liquid to a boil over medium-high heat in a large, wide skillet. Cook until reduced to 1 1/2 cups (about 15 minutes).
• Remove 1/4 cup cooking liquid from pan. Add 2 tablespoons flour, stirring with a whisk.
• Return flour mixture to pan. Cook 2 minutes or until slightly thick, stirring with a whisk.
• Serve sauce with roast and vegetables. Garnish each serving with a fresh thyme sprig, if desired.

SL ROAST WITH ONION AND MUSHROOM GRAVY - 6-QT. PRESSURE COOKER

Steps:

• Sprinkle roast evenly with pepper. Place in 6-quart or larger pressure cooker.
• Add mushroom soup, onion soup mix, beef bouillon cubes and 2 cups water.
• Secure lid. Over medium-high heat, bring to HIGH pressure (2nd bar,15 psi). Adjust heat to stabilize just at high pressure. From moment high pressure was reached, cook 20 minutes. (Check recommended cooking time in your manufacturer's manual.).
• Remove from heat and use quick pressure reduction method recommended by your manual. The recipe recommended running cold water over the lower edge of the cooker.
• Remove lid, directing steam away from you.
• Remove roast, and keep warm.
• Stir together cornstarch and 2 tablespoons water. Add to liquid in pressure cooker. Bring to a boil, then cook for 1 minute.
• Serve gravy with roast.
• -- MODIFICATIONS FOR USING ELECTRIC PRESSURE COOKER, added May 11, 2018 --.
• DO NOT ADD canned condensed Cream of Mushroom Soup during Step 2. The safety sensors of the new electric pressure cookers will give a "Burn" error if you do. (We'll add the condensed soup after pressure cooking.).
• For an electric pressure cooker, cook at High pressure for 40 minutes.
• DO NOT RUN COLD WATER OVER THE LID of an electric pressure cooker for quick release! Allow pressure to reduce naturally for 12 minutes, then you can do a quick release of remaining pressure.
• Add the Cream of Mushroom soup after pressure cooking, before the cornstarch step. If you want to make your own condensed cream of mushroom soup, "This Old Gal" recommends: 1) in a liquid measuring cup, whisk 1 cup cold milk with 2 Tablespoons cornstarch until well blended. 2) Add to pressure cooker pot, press SAUTE button. 3) Stir in 1 1/2 tablespoons butter, 1 teaspoon beef bouillon granules (or Better than Bouillon), 1/2 teaspoon of sea salt, and a dash of pepper. Oh, and add a (drained) small can of mushrooms or 1/4 cup of sauteed mushrooms to make it "mushroom" soup. (Or, if you are a Mushroom Lover, saute 8 ounces of mushrooms on the stove, and add them to the pressure cooker pot at this point.) 4) Heat to a boil, stirring frequently. 5) Simmer on low for one minute more to thicken.
• After incorporating the cream of mushroom soup ingredient(s), decide if you still need to add the additional 2 tablespoons of cornstarch and 2 tablespoons of cold water to reach desired consistency.

PFEFFERNUESSE COOKIES WITH POWDERED SUGAR

Steps:

• In saucepan, combine molasses and butter. Cook until butter melts. Cool (very important; eggs will cook if not cool to the touch). Stir in eggs. Sift flour, sugar, soda and spices. Add dash of Anise oil if desired. Add to molasses mixture. Mix well. Chill for several hours or overnight.
• Shape chilled dough into 1" round balls. If you have a cookie scoop the balls will be more uniform. Bake on greased cookie sheet. Bake 12 to 15 minutes at 375 degrees. When done, while still warm, but not hot, place in a paper bag filled with powdered sugar and shake until cookie is coated.
• If stored properly the cookies are good for a couple of weeks.

POT ROAST WITH GARLIC-SMASHED POTATOES - 8-QT PRESSURE COOKER

Steps:

• Season roast well with salt and pepper (or seasoning mix of your choice).
• Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
• Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
• Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
• Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
• For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
• For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
• For stovetop pressure cooker, allow pressure to fall naturally.
• Unlock pressure cooker and remove lid.
• Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
• Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
• Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.